Your Favorite Chocolate Mousse

Seems like it should be super easy to make a great chocolate mousse — and it is. But there are a lot of disappointing chocolate mousse recipes out there. Too thick, too rich, too complicated, too fluffy. Or they just don’t work.

This one does. And it’s infinitely customizable — in terms of sweetness, flavorings and garnish.

READ: A chocolate mousse for every mood: This classic, easy-to-make French dessert is yours to customize

If you have fear of raw eggs (and there is reason to, especially if you use cheap, factory-farmed eggs), this is not for you. But if you’re a little braver — like everyone in France — you just do it. I buy organic, free-range eggs, which may (or may not) have less salmonella risk than their less carefully raised brethren, but who knows. In any case, this chocolate mousse is perfect: thick, but not too, beautifully chocolately (you control the bittersweetness level), gorgeous textured.

This recipe uses what I consider to be the perfect proportions of chocolate, eggs, flavoring and water, in measures suggested by David Lebovitz in The Sweet Life in Paris.

Lebovitz flavored his with Chartreuse, which is wonderful; I usually go for orange liqueur, such as Grand Marnier, because I love that classic marriage of chocolate and orange. In its place, you could use brewed espresso, or Cognac, or Turkish coffee with cardamom, or anything up those alleys that sounds good to you.

Be sure to melt your chocolate very gently. If it seizes up and suddenly becomes grainy-looking, don’t panic; you can fix it by whisking in boiling water a teaspoon at a time until it is smooth and glossy, then proceed with the recipe.

NOTE: Jan. 14, 2024 (updated July 6, 2024) — Due to ongoing safety issues around lead and cadmium contamination of dark chocolate, you may want to limit your consumption of dark chocolate — though a new study from Tulane University suggests it may be safer than previously thought. In any case, you can combine two types of Ghirardelli Chocolate premium baking bars, which have tested as relatively safe, to get the required 7 ounces / 196 grams of chocolate called for below. To do that, use 5.25 ounces / 147 grams of Ghirardelli 60% cacao premium baking bar and 1.75 ounces / 49 grams Ghirardelli 100% cacao premium baking bar in place of the 7 ounces / 196 grams 70% cacao chocolate.

Serves 4.

Ingredients

7 ounces / 196 grams chocolate (70 to 72% cacao), roughly chopped

2 tablespoons orange liqueur, other liqueur, brandy or strong brewed coffee, or 1 teaspoon vanilla extract, or 1/2 teaspoon almond extract, or 1/4 teaspoon peppermint extract

3 tablespoons water